Zucchini season may have come to an end, but just in case you still have a couple rolling around your counter top, have I got a recipe for you!
We’ve previously shown you many extremely delectable ways to prepare salmon in a previous post, but this method takes the cake as the easiest and quickest method to get a delicious and moist piece of salmon on your plate.
The salmon gets a simple rub from olive oil and salt and pepper and then is broiled for a mere 5 or so minutes. The exterior gets nice and crisp while staining so moist inside. But wait – didn’t I mention something about the last of your zucchini crop?
What takes this salmon to the next level is a fresh and tangy zucchini and dill salmon that gets placed over top. Or serve it on the side or frankly, just eat it on its own – it is that good. But together with the succulent salmon, you have a meal that you can have on the table any night of the week.
Dara
Broiled Salmon with Zucchini & Dill Salad
Serves | 4 |
Meal type | Main Dish |
Website | Adapted from Cooking Light |
Ingredients
Salmon
- 1 Pound salmon
- 1/2 Tbsp olive oil
- salt and pepper
Salad
- 3 zucchini (halved lengthwise and thinly sliced)
- 1 lemon (juiced and zested)
- 2 Tbsp olive oil
- 1/4 cup dill (minced)
- 1/4 cup sliced almonds (toasted)
- salt and pepper (to taste)
Note
This salmon dish comes together in just 10 minutes and is elegant enough to serve for a dinner party and easy enough for a weeknight meal. Serve with a side of toasted baguette or grain of your choice.
Directions
Salmon | |
1. | Pre-heat broiler to high. Place salmon skin side down on a foil lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. |
2. | Broil salmon for about 5-8 minutes (depending on thickness) until just cooked through. Serve topped with zucchini salad. |
Salad | |
3. | Combine lemon juice, zest, olive oil, and salt and pepper in a large bowl. Add zucchini, dill, and almonds and toss to coat. |
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